- No Violations Were Observed
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10/27/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 49°, 49°. Shrimp 47°. Rehydrated noodles 58°. Recommended moving time temperature control for safety foods to different cooler. Switched with raw broccoli in adjacent reach-in cooler make table. Noodles moved into bottom of adjacent cooler.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 160° while division issued thermometer (calibrated today) reads 170° in broth.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Far make line cooler 47° or above. Items still above 47° at follow up. **Warning**
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08/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored on floor. Oil jug on floor under three compartment sink. Moved to rack. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 50°, 47°, 47°. Tofu 51°. Adjusted thermostat. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice only item time marked. Fried pork and egg rolls. Started at same time (1pm) according to operator.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shell egg behind cooked beef and chicken. Moved eggs to front of unit. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 40° while division issued thermometer (calibrated today) reads 49°. You can calibrate with boiling water which should read 212° F.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Far make line cooler 47° or above. **Warning**
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Timer above make line. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Keys on prep table. Cell phone on top of cooler.
- Basic - Food stored on floor. Oil jug.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Drill for mixing.
- Basic - Open dumpster lid.
- Basic - Plastic jug cut in half and reused as scoop. For rice.
- Basic - Reuse of single-service articles. Bags cabbage shipped in reused to store meat in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Bottle of soap in sink next to cabbage. Moved. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bleach and soap on shelf above Togo containers by back door. Moved items.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Timer above make line.
- Basic - Equipment in poor repair. Flour scoop broken.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers used to clean woks may break leaving metal.
- Basic - Food stored on floor. Onions, chicken bones for stock and soy sauce in soy sauce buckets.
- Basic - Stored food not covered in walk-in cooler. Cabbage, chopped onions, and shrimp. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in freezer gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. White powder in soy sauce container. White powder in peeled garlic container. Labeled both. **Corrected On-Site**
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10/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Timer above make line.
- Basic - Equipment in poor repair. Flour scoop broken.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers used to clean woks may break leaving metal.
- Basic - Food stored on floor. Onions, chicken bones for stock and soy sauce in soy sauce buckets.
- Basic - Stored food not covered in walk-in cooler. Cabbage, chopped onions, and shrimp. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Walk-in freezer gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Moved to sanitizer. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. White powder in soy sauce container. White powder in peeled garlic container. Labeled both. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 45°. Beef 45°. Chicken 46°. Noodles 53°. In rear make table. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. In make table, raw shell egg behind cooked chicken. Moved egg to front of table. **Corrected On-Site**
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10/22/2013 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on make table.
- Basic - Food stored in dry storage area not covered. Multiple
- Basic - Soiled reach-in cooler gaskets. Throughout, also walk in units gaskets need to be cleaned. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Multiple.
- High Priority - Nonfood-grade paper towels used for food storage y direct contact with food. With cooked peppers in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Corn starch. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 110-115?. Corrective action taken, Employee refried chicken.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef behind container of raw shrimp, make table.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Case of raw eggs on floor in walk in cooler. 5 gallon buckets of food stored on floor in walk in cooler.
- Critical - Chemicals stored over clean dishes. COS
- Critical - Chicken at 75 degrees F after 2 hours of cooling.
- Critical - Employee drink stored on top or reach in cooler - cos.
- Gaskets in poor repair on cookline reach in cooler.
- Gaskets soiled on cookline reach in cooler. RV
- Metal scrubbie used on in-use wok.
- Non food grade power tool used for mixing food. Repeat violation.
- Critical - Open employee drinks stored in reach in cooler with customer food. RV - COS
- Critical - Pork wontons cooling at room temperature 97 degrees F. Corrective action taken - placed in walk in cooler.
- Critical - Raw chicken over shrimp and pork wontons in reach in freezer. COS. Raw scallops over ready to eat crab in reach in freezer. COS
- Reusing broccoli box for food storage in walk in freezer.
- Critical - Shrimp at 44 degrees F in reach in cooler. COS - reached 40 degrees F.
- Critical - Used glove on top of noodles in reach in cooler. COS
- Critical - Using time as a public health control on rice but rice not on written procedures. COS
- Critical - rice at 117 degrees F on counter. Corrective action taken - discarded.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Beef 45?F, fried tofu 48?F, pork 45?F and chicken 45?F in reach in cooler. Pork 55?F in top of reach in cooler.
- Critical - Bulk contaienr of spices not labeled.
- Critical - Dishwashing liquid stored by cooking utensils under prep table. Windex stored by single service items under register.
- Critical - Employee food not stored separate from customer food.
- Critical - Employee returned to kitchen after using restroom and resumed food prep without washing hands.
- Gasskets in reach in cooler under prep table in poor repair.
- Non-food grade tool used to mix food.
- Critical - Raw chicken stored on top of seafood in walk in cooler. Repeat. Soy sauce cotnainers stored on floor in walk in cooler. Repeat.
- Critical - Rice 86?F on counter.
- Critical - Snow peas stored in soiled brown paper bag.
- Critical - Using time as a public health control for rice and general chicken, time not marked. COS.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Critical - Employee training validation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. buckets of sauce, food
- Observed reuse of single-service articles. cabbage bags
- Critical - Observed soil residue in storage containers.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered onions in walk-in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, put on gloves,without washing hands FIRST. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. VEGETABLES. Corrected On Site.
- Critical. Observed sanitizing solution in towel bucket exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Observed unlabeled sanitize solution in bucket.
- Critical. Certified Food Manager unable to answer basic Food Code questions. BIG FOUR.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch & water 90 on speed cart-will use time for this item. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. scallops over sauce Corrected On Site.
- Critical. Observed food stored on floor. fish in walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area. large tub of meat in walkin
- Critical. Raw animal food not properly separated from ready-to-eat food.krab sticks stored in same pan with raw scallops Corrected On Site.
- Critical. Observed employee food not segregated from customer food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soy sauce Corrected On Site.
- Critical. Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Observed utensils in poor condition. pot with hole in it
- Observed single-use containers (plastic jugs as scoops) reused for food.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. washed food container off then rinsed it.
- Critical. Observed screen in door torn/in poor repair.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed dented/rusted can bamboo shoots. Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening in wqlkin meats,chicken,rice not dated.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken,pork,noodles in reachin by wok area 44-56. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures holding food at 42-56 /2 door across from wok chicken56,pork46,ribs 44,seafood 44.
- Critical. Observed raw animal food stored over ready-to-eat food eggs in\walkin above veggies. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area on shelf corn starch and flour.
- Observed nonfood-grade containers used for food storage using dish pans for food storage.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried pans on shelf.
- Observed reuse of single-service articles using jug as a scoop.
- Critical. Handwash sink not accessible for employee use at all times soap inside. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees at sink by backdoor.
- Critical. Pull station for fire suppression system inaccessible has a jug covering pull pin. For reporting purposes only.
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12/1/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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